Cary, NC — This delicious German Peach Pudding isn’t really pudding–I think of it as a simpler version of cobbler. With peaches and just a few ingredients that you probably already have in your pantry, you can whip this up and serve it warm all in less than an hour.
German Peach Pudding
Summertime means that fresh, juicy peaches are popping up in NC farmers markets, and, each year, I’ll buy a small bag and make this recipe once the peaches are ripe. If you love it, you can make it year-round with thawed frozen peaches. This recipe serves six people.
- 4 cups sliced peaches
- 1 cup sugar
- Cinnamon (sprinkle to taste)
For the topping:
- 1/2 cup butter (1 stick)
- 2/3 cup sugar
- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- Gently toss peaches in 1 cup sugar and cinnamon (I use a little less sugar if the peaches are really sweet, and I don’t measure the cinnamon–don’t be afraid to use a lot).
- Place peaches in an un-greased pie plate.
- Cream the butter and sugar.
- Add the egg, the flour and the baking powder.
- Spoon and spread the topping over the peaches (don’t worry about making the topping even–it spreads out as it bakes, and, besides, what makes this recipe tasty is that the thicker pieces turn out gooey and the thinner crunchy). It’s all good.
- Bake at 350 degrees for about 30 minutes. Some parts will be soft; some crunchy.
Recipe and photos by Jessica Patrick.